Name: Vegetable Goulash
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: European
Ingredients: 1 Cup Butternut Squash, I used chopped frozen squash.; 1 Zucchini; 1 Cup Brown Lentils, or french lentils; 1 tsp Red Pepper Powder, Paprika; 1 tbsp Thyme; Salt and Black Pepper, to taste; 2 Cup Mix Vegetables, 3-4 carrots, 1 stalk of celery, 1 bunch Scallions, 1 Red Potato evenly diced.; Tomatoes, 1 fresh tomato diced and one 10oz can of diced tomatoes; 1 Red Onion, Red or Yellow Onion sliced in half moons; 2-3 Garlic, garlic cloves fine chopped; 1/4 to 1/2 tsp Red Pepper Flakes, plus extra for serving; 2 Cup Vegetable Stock, plus 2 cups of water; 1/4 Cup Sun-dried Tomatoes; 2 tbsp Olive Oil; 1/2 Cup Sour Cream, for serving

Nothing tastes better than a bowl of warm stew on a cold winter evening. Traditional Goulash is Hungarian meat and pasta stew, usually seasoned with paprika and served with a dollop of sour cream.

Vegetable Goulash, a hearty autumn vegetables and lentil soup!

For my vegetarian spin of Hungarian Goulash, I have replaced the proteins in traditional soup with hearty lentils and have used lots of autumn vegetables like butternut squash, zucchini to make filling and satisfying Vegetable Goulash. This delicious and healthy stew is excellent for weekend family dinners. Feel free to add 1 cup of penne pasta or add vegetables of your choice to make it your own.

I really love the traditional sour cream dollop on the top of warm vegetable goulash. Cold & tangy sour cream melts on warm mild spicy soup and creates a symphony of flavors.

Loving it.

Pairing Ideas:

Semolina and Wheat Leavened Fried Bread Lemon Rice The Best Parker House Bread Rolls from Omni Parker House Rolls